My parents have a Meyer lemon tree in their yard that produces the most fragrant citrus I've come across. This recipe for candied citrus peels is perfect for the holidays and or anytime you have peels that you just can't let go to waste. We had an assortment of pomelo, lemons and oranges which made for fun flavors and pretty colors. The key is to remove the piths from the peels, scraping them off with a paring knife and precooking the peel before candying to remove any bitterness. After simmering them in simple syrup for an hour, you're left with colorful, translucent glass-like pieces of peel.

Tossing them in sugar gives them a frosty finish and if you have chocolate at home, try dipping them to make classic Orangettes. In my dream world, the lemon peels would taste like sour patch gummies, but our lemons were on the mellow side. These are so much better than the store-bought variety and can be topped on cakes or enjoyed on their own.

During the holidays, there’s nothing better than a decadent breakfast at home to start the day. Indulge yourself by having dessert for breakfast! I was dazzled the first time I saw bananas foster made tableside in a restaurant and served flambéed. You can do this at home, even without the theatrics. The bananas are simply sautéed with butter, brown sugar, and a splash of rum. No it’s not too early to have a spike of rum, most of it gets cooked off in the process (and you deserve it after spending a few days with your family). For this recipe, I’m using hearty slices of artisanal La Brea Bakery Pane Toscano Bread. The combination of semolina flour and slightly higher levels of sourdough on this loaf give it a traditional, hearty flavor. The bread’s crusty edges and soft center are perfect for dunking into the cinnamon egg custard. Fry these up in a pan until the bread is golden and crusty, and finish by ladling with warm banana caramel sauce. This is the perfect breakfast for a leisurely stay-in-your-pajamas morning.

I'm so excited to be part of Bob's Red Mill and the FeedFeed holiday cookie swap this weekend! These cute wreath cookies feature Bob's organic flour and have a crisp, buttery shortbread base. For those that weren't born with piping skills, don't worry!

Instead, try dipping fresh herbs in egg white and roll in sugar to create a frosted leaf look. Dunk the tops of the cookies into lemon glaze and form the leaves into a wreath shape and let set. The tangy frosting goes perfectly with the chewy candied thyme and rosemary leaves. You're left with the most adorable wreath cookies with decorations that you actually want to eat!

Thanksgiving is upon us and pie baking is at its peak. For those that want a fancy looking pie but are terrified of weaving pie lattices (ME!), try using geometric cookie cutters for a modern twist. I swear it's going to be the easiest crust you've made and all your friends will think you are a crazy genius.

Nutella fans might shed a tear when they dig into the spiced pear filling layered with chocolate caramel and toasted hazelnuts. Happy holidays!